Braised boneless beef short ribs

Braised boneless beef short ribs

Recipe from Tribune Media Services

Serves 12. 2 bottles Cabernet Sauvignon 4 tablespoons vegetable oil 12 portions boneless beef short ribs, each about 6 ounces, trimmed Salt 2 teaspoons black peppercorns, crushed Fine matzo meal, for dredging 20 garlic cloves, peeled 16 large shallots, peeled, trimmed, rinsed, split, and dried 4 medium organic carrots, peeled, trimmed, and cut into 1-inch lengths 4 stalks organic celery, peeled, trimmed, and cut into 1-inch lengths 2 medium leeks, white and light green parts only, slit and thoroughly washed to remove all grit, coarsely chopped 12 sprigs Italian parsley 4 sprigs fresh thyme 4 bay leaves 4 tablespoons tomato paste 4 quarts low-sodium beef broth or chicken broth Freshly ground white pepper Pour the wine into a large saucepan or pot set over medium heat. When the wine is heated, carefully touch a long kitchen or fireplace match near the surface of the wine to set it aflame. Let the flames die out. Then, raise the heat and bring the wine to a boil; continue boiling until the liquid reduces by half. Remove from the heat. Center a rack in the oven and preheat the oven to 350 degrees F. Over medium-high heat, heat the oil in a Dutch oven or large casserole large enough to hold the short ribs. Season the ribs all over with salt and the crushed peppercorns. Dust the ribs with about 4 tablespoons of matzo meal and then, when the oil is hot, carefully transfer half of the pieces into the Dutch oven and sear until well-browned, 4 to 5 minutes per side. Transfer to a plate and repeat with the remaining short ribs. Carefully remove all but 1 tablespoon of fat from the Dutch oven; reduce the heat to medium and add the garlic, shallots, carrots, celery, leeks, parsley, thyme, and bay leaves. Saute, stirring occasionally, until lightly browned, about 5 to 7 minutes. Stir in the tomato paste and cook, stirring, for 1 minute longer. Add the reduced wine, browned ribs, and broth. Bring to a boil; cover the Dutch oven tightly, slide it into the oven, and cook until the ribs are tender enough to be easily pierced with a fork, about 2-1/2 hours. Every 30 minutes or so, lift the lid and skim off and discard any fat that's risen to the surface. Carefully transfer the meat to a heated serving platter, cover with aluminum foil, and keep warm. Boil the liquid remaining in the Dutch oven until it thickens and reduces to about 2 quarts. Season to taste with salt and pepper and pass through a fine-mesh strainer; discarding the solids. Pour the sauce over the meat and serve immediately.

Serves 12. 2 bottles Cabernet Sauvignon 4 tablespoons vegetable oil 12 portions boneless beef short ribs, each about 6 ounces, trimmed Salt 2 teaspoons black peppercorns, crushed Fine matzo meal, for dredging 20 garlic cloves, peeled 16 large shallots, peeled, trimmed, rinsed, split, and dried 4 medium organic carrots, peeled, trimmed, and cut into 1-inch lengths 4 stalks organic celery, peeled, trimmed, and cut into 1-inch lengths 2 medium leeks, white and light green parts only, slit and thoroughly washed to remove all grit, coarsely chopped 12 sprigs Italian parsley 4 sprigs fresh thyme 4 bay leaves 4 tablespoons tomato paste 4 quarts low-sodium beef broth or chicken broth Freshly ground white pepper Pour the wine into a large saucepan or pot set over medium heat. When the wine is heated, carefully touch a long kitchen or fireplace match near the surface of the wine to set it aflame. Let the flames die out. Then, raise the heat and bring the wine to a boil; continue boiling until the liquid reduces by half. Remove from the heat. Center a rack in the oven and preheat the oven to 350 degrees F. Over medium-high heat, heat the oil in a Dutch oven or large casserole large enough to hold the short ribs. Season the ribs all over with salt and the crushed peppercorns. Dust the ribs with about 4 tablespoons of matzo meal and then, when the oil is hot, carefully transfer half of the pieces into the Dutch oven and sear until well-browned, 4 to 5 minutes per side. Transfer to a plate and repeat with the remaining short ribs. Carefully remove all but 1 tablespoon of fat from the Dutch oven; reduce the heat to medium and add the garlic, shallots, carrots, celery, leeks, parsley, thyme, and bay leaves. Saute, stirring occasionally, until lightly browned, about 5 to 7 minutes. Stir in the tomato paste and cook, stirring, for 1 minute longer. Add the reduced wine, browned ribs, and broth. Bring to a boil; cover the Dutch oven tightly, slide it into the oven, and cook until the ribs are tender enough to be easily pierced with a fork, about 2-1/2 hours. Every 30 minutes or so, lift the lid and skim off and discard any fat that's risen to the surface. Carefully transfer the meat to a heated serving platter, cover with aluminum foil, and keep warm. Boil the liquid remaining in the Dutch oven until it thickens and reduces to about 2 quarts. Season to taste with salt and pepper and pass through a fine-mesh strainer; discarding the solids. Pour the sauce over the meat and serve immediately. (Recipe from Tribune Media Services)

Serves 12. 2 bottles Cabernet Sauvignon 4 tablespoons vegetable oil 12 portions boneless beef short ribs, each about 6 ounces, trimmed Salt 2 teaspoons black peppercorns, crushed Fine matzo meal, for dredging 20 garlic cloves, peeled 16 large shallots, peeled, trimmed, rinsed, split, and dried 4 medium organic carrots, peeled, trimmed, and cut into 1-inch lengths 4 stalks organic celery, peeled, trimmed, and cut into 1-inch lengths 2 medium leeks, white and light green parts only, slit and thoroughly washed to remove all grit, coarsely chopped 12 sprigs Italian parsley 4 sprigs fresh thyme 4 bay leaves 4 tablespoons tomato paste 4 quarts low-sodium beef broth or chicken broth Freshly ground white pepper Pour the wine into a large saucepan or pot set over medium heat. When the wine is heated, carefully touch a long kitchen or fireplace match near the surface of the wine to set it aflame. Let the flames die out. Then, raise the heat and bring the wine to a boil; continue boiling until the liquid reduces by half. Remove from the heat. Center a rack in the oven and preheat the oven to 350 degrees F. Over medium-high heat, heat the oil in a Dutch oven or large casserole large enough to hold the short ribs. Season the ribs all over with salt and the crushed peppercorns. Dust the ribs with about 4 tablespoons of matzo meal and then, when the oil is hot, carefully transfer half of the pieces into the Dutch oven and sear until well-browned, 4 to 5 minutes per side. Transfer to a plate and repeat with the remaining short ribs. Carefully remove all but 1 tablespoon of fat from the Dutch oven; reduce the heat to medium and add the garlic, shallots, carrots, celery, leeks, parsley, thyme, and bay leaves. Saute, stirring occasionally, until lightly browned, about 5 to 7 minutes. Stir in the tomato paste and cook, stirring, for 1 minute longer. Add the reduced wine, browned ribs, and broth. Bring to a boil; cover the Dutch oven tightly, slide it into the oven, and cook until the ribs are tender enough to be easily pierced with a fork, about 2-1/2 hours. Every 30 minutes or so, lift the lid and skim off and discard any fat that's risen to the surface. Carefully transfer the meat to a heated serving platter, cover with aluminum foil, and keep warm. Boil the liquid remaining in the Dutch oven until it thickens and reduces to about 2 quarts. Season to taste with salt and pepper and pass through a fine-mesh strainer; discarding the solids. Pour the sauce over the meat and serve immediately.